If you only have the bandwidth for one Pumpkin baked good this fall, this could be it. It requires no crazy ingredients, it’s naturally gluten free, only two bowls are left to wash up afterwards, and it’s even better with cream cheese frosting – always a bonus.
Although there is no cheese involved, you would never know it. Cashews soaked overnight then blended create a lusciously smooth and creamy filling, with dates and pecans standing in for a nutty crust. Top it off with whatever fruit is in season and you really can’t go wrong.
Not to be confused with a gingersnap cookie which are usually very crispy and spicy, these cookies have just the right blend of spices with the richness of molasses and the zing of crystallized ginger.
Homemade ice cream sandwiches are surprisingly easy to make - using brownies instead of cookies keeps them soft and easy to eat, and delivers maximum chocolate flavour.
It’s a myth that preserves need to be made in large batches – with a basket of berries on hand, or a few that are starting to get too squishy to eat on their own, you can mix up a single jar of jam to keep in the fridge and dip into for a few weeks.
Strawberries make the ultimate summer ice cream – roasting them first coaxes out their juices, intensifying flavours for an even more spectacular scoop.
A giant cookie makes the perfect vehicle for berries in season; serve it in slices like a pizza – if you want to be fancier about it, call it a tart.
With just 3 ingredients, which I usually have on hand, these will be in my cookie rotation for years to come. They are slightly crunchy on the outside and satisfyingly chewy on the inside – I think best described they are the Italian cousin of a French Macaron.
This delicious fro-yo sherbet is mostly bananas, with added creaminess and flavour from whole milk yogurt.
With only 2 eggs and an abundance of lemons I just winged it — yep, I kind of made up the recipe!